Využití infračervené spektrometrie pro ověření autenticity čokolády a kakaových prášků – Bc. Petra Slavíková
Bc. Petra Slavíková
Master's thesis
Využití infračervené spektrometrie pro ověření autenticity čokolády a kakaových prášků
Use of infrared spectrometry for the verification of the authenticity of chocolate and cocoa powders
Language used: Czech
Date on which the thesis was submitted / produced: 2021
Thesis defence
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SLAVÍKOVÁ, Petra. \textit{Využití infračervené spektrometrie pro ověření autenticity čokolády a kakaových prášků}. Online. Master's thesis. Praha: University of Chemistry and Technology Prague, Faculty of Food and Biochemical Technology. 2021. Available from: https://theses.cz/id/zrpz7g/.
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University of Chemistry and Technology in Prague
Faculty of Food and Biochemical TechnologyMaster programme:
Forensic Analysis
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